Basic Deviled Eggs Base Recipe

This is a simple and tasty deviled eggs recipe. I use this as the base recipe for most of my deviled eggs and then add toppings, internal garnishes, and spices to take the flavors in whatever direction I want.

Even though I think sous vide makes most things better, I've found the easiest and most consistent way to make hard boiled eggs is to simply boil them. My go-to recipe came from Michael Ruhlman and always results in perfectly cooked eggs. It's also best to use eggs that aren't too fresh, or they can be pretty difficult to peel.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the basic deviled egg base recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

Basic Deviled Eggs Base Ingredients

For the Hard Boiled Eggs

For the Yolk Mixture

Basic Deviled Eggs Base Instructions

For the Hard Boiled Eggs

Place a single layer of eggs in a pot in which they fit comfortably. Add enough water to cover the eggs. Place the pot over medium-high to high heat and bring to a boil. Remove the pot from the heat and cover. Let the eggs sit for 12 to 15 minutes, depending on the size of the eggs.

Remove the eggs from the pot with a slotted spoon and place into ice water to fully cool. Once cool, drain the eggs and store in the refrigerator for up to a week.

For the Yolk Mixture

Peel the eggs then cut in half lengthwise. Remove the egg yolks and add to a bowl with the mayonnaise, mustard, cayenne pepper, and paprika. Mash the mixture together with a fork until combined well. Salt and pepper to taste.

At this point, many recipes may ask you to add an internal garnish or spice.

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This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

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